• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Hot Thai Kitchen
  • Recipes by Categories
  • Kitchen Tips & Ingredients
  • Thailand Vlogs
  • My Cookbooks
  • Newsletter
  • Patreon
  • Shop Ingredients & Tools
  • Find an Asian Grocer
  • Merch
  • About
  • Contact
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Recipes by Categories
  • Kitchen Tips & Ingredients
  • Thailand Vlogs
  • My Cookbooks
  • Newsletter
  • Patreon
  • Shop Ingredients & Tools
  • Find an Asian Grocer
  • Merch
  • About
  • Contact
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • ×

    Home » Recipes » All Recipes » Entrées » Garlicky Tomatoey Weeknight Pasta

    Garlicky Tomatoey Weeknight Pasta

    Published: Jun 28, 2016 · Modified: Dec 7, 2020 by Pailin Chongchitnant · This post may contain affiliate links

    Jump to Recipe·Print Recipe

    Jump to video!


    This is the perfect dish for a busy wednesday night! I came up with this dish because I was craving some tomatoey pasta (which happens quite often...), but I didn't have time for a slow-simmering pot of tomato sauce, so I whipped out my wok and put this together! Lo and behold, it turned out absolutely delicious so I really wanted to share this with you! The sauce is spicy, garlicky, bit with that familiar tomato sauce flavour from lots of roma tomatoes and basil.

    With just a few simple ingredients, it's a handy recipe to have in your back pocket for when you're tired and hungry from work and need to put satisfying food on the table quickly. I use roasted eggplant in this video but you certainly can change it up with other vegetables you like to roast. The sausage is totally optional so it can absolutely be vegetarian or vegan. Enjoy!

    Watch The Full Video Tutorial!

    All my recipes come with step-by-step video tutorials with extra tips not mentioned in the blog post, so make sure you watch the video below to ensure success - and if you enjoy the show, please consider subscribing to my YouTube channel. Thank you!

    Print
    clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
    Easy pasta recipe

    Garlicky Tomatoey Weeknight Pasta

    • Author: Pailin Chongchitnant
    Print Recipe
    Pin Recipe

    Ingredients

    • Half of an Italian globe eggplant
    • Olive oil, as needed
    • Salt and pepper, to taste
    • 200 g dry pasta (if possible, choose pasta with a matte, rough surface)
    • 1-2 Italian sausages (optional)
    • Chili flakes, to taste
    • 7 cloves garlic, finely chopped
    • 1 lb (450 g) roma tomatoes, roughly chopped
    • 1 cup Italian basil leaves, roughly tear if leaves are large
    • Parmiggiano reggiano or parmesan cheese for serving (optional, but recommended)
    • Salt & pepper to taste

    Ingredients and Kitchen Tools I Use


    Instructions

    Preheat the oven to 425 °F or 220 °C, use convection if you have it. Bring a pot of water to a boil for pasta. (Keep track of how many liters of water you're using, so you know how much salt you will need to add.)

    Cut the eggplant into chunks, slightly bigger than you want it to be as they will shrink when roasted. drizzle a little olive oil over the eggplant and season with a generous pinch of salt and pepper; toss to coat evenly. Place on a parchment- or foil-lined baking sheet and bake for 10-12 minutes, or until the edges are browned.

    Meanwhile, if using the sausage, take the sausage out of the casing and cook it off in a dry saute pan, breaking the sausage into chunks. Set aside.

    Once the eggplant is done and the pasta water is boiling. Add salt to the pasta water, 1 tsp per each liter of water, then add the pasta to the water and set the timer to be 1 minute less than the package instruction.

    As soon as the pasta is dropped, heat the wok over low heat and add about 2 Tbsp of olive oil, garlic, and chili flakes, if using. Saute the garlic and chilies, letting them simmer gently for a 3-4 minutes to infuse the flavour of the garlic into the oil.

    Add the chopped tomatoes, crank the heat to medium high and add ¼ tsp salt and some black pepper to taste. Toss the tomatoes until they start to lose their shape. Add the eggplant and the cooked sausage, if using, and toss just to combine. Turn off the heat and wait until the pasta is done. Taste the sauce and add more salt as needed, keeping the salt level a bit on the mild side as there will be more salt added from the pasta water.

    Once the pasta is done, transfer the pasta directly into the wok using tongs or a slotted spoon (don't drain it!). Add about ½ cup of pasta water, turn the heat back on and toss to combine, adding more pasta water if it becomes too dry. Once it is well mixed, and the sauce coats the pasta thoroughly, turn off the heat and taste it one last time to adjust the seasoning as needed.

    Plate and sprinkle with a generous amount of fresh basil leaves. Grate some parmigiano-reggiano cheese over and serve immediately. Enjoy!

    Join us on Patreon for bonus content and rewards!


    Did you make this recipe?

    Tag @HOTTHAIKITCHEN on Instagram and hashtag it #HotThaiKitchen!

    « Mango Ice Cream in a Blender! ไอศรีมมะม่วง ง่ายสุดๆ
    American Fried Rice ข้าวผัดอเมริกัน »

    Reader Interactions

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆
    Recipe Rating




    Primary Sidebar

    Connect With Me!

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
    Image of Pailin

    Sawaddee ka! I'm Pai, a chef, author, and YouTuber. I'm here to demystify Thai cuisine and help you cook great Thai food at home. How did a girl from Thailand come to teach Thai cooking to millions worldwide? Here's my story.

    Featured On...

    Meatless Recipes

    • Vegan Thai Green Curry Meat Eaters Will Love
    • Pad See Ew with Rice Vermicelli
    • Chili Garlic Noodles Recipe
    • Fast & Easy Marble Eggs with Prik Nam Pla

    Vegetable Recipes

    • Soy Caramel Roasted Kabocha Squash
    • Maple Fish Sauce Brussels Sprouts
    • Gai Lan Oyster Sauce Stir-Fry
    • Cucumber Challenge! Spicy Chicken & Cucumber Stir-Fry

    Footer

    ↑ back to top

    About

    • Privacy Policy
    • Accessibility Statement
    • Merch
    • All Recipes

    Newsletter

    Sign Up!

    Contact

    • Contact
    • My Cookbook
    • Patreon

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © Pailin's Kitchen Inc. 2022